Bacalhau à Gomes de Sá

Ingredients

• 500g (1.1 lb) salted cod 500g (1.1 lb) salted cod
• 500g (1.1 lb) potatoes, peeled and sliced into rounds 500g (1.1 lb) potatoes, peeled and sliced into rounds
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/2 cup pitted black olives 1/2 cup pitted black olives
• 1/4 cup olive oil 1/4 cup olive oil
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Place the salted cod in a large bowl and cover it with cold water. Let it soak overnight, changing the water a few times to remove excess salt.
2. 2.
   Drain the cod and place it in a large pot. Cover it with water and bring to a gentle simmer. Cook for about 15 minutes or until the cod flakes easily. Remove from heat and let it cool slightly. Remove any skin and bones, and flake the cod into bite-sized pieces.
3. 3.
   In a separate pot, boil the sliced potatoes in salted water until they are just cooked, about 8-10 minutes. Drain and set aside.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic. Cook until the onions are golden brown and caramelized, about 15 minutes.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   In a baking dish, layer half of the potatoes, followed by half of the flaked cod, and half of the caramelized onions. Repeat the layers with the remaining ingredients.
7. 7.
   Scatter the pitted black olives over the top of the casserole.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
9. 9.
   Sprinkle with chopped fresh parsley and serve hot.

Treat your ingredients with care...

• Salted cod — Soaking the salted cod overnight is crucial to remove excess salt and ensure a balanced flavor in the dish. Be sure to change the water a few times during the soaking process.
• Potatoes — Boil the potatoes until they are just cooked and still hold their shape. Overcooking them will result in mushy potatoes in the casserole.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the caramelized onions before layering them in the casserole.
• Serve the Bacalhau à Gomes de Sá with a side of crusty bread to soak up the delicious juices.
• If you prefer a milder onion flavor, you can soak the sliced onions in cold water for 10 minutes before cooking them. This will help reduce their sharpness.

Serving advice

Serve the Bacalhau à Gomes de Sá hot, straight from the oven. Garnish with additional chopped parsley for a fresh and vibrant touch.

Presentation advice

Present the Bacalhau à Gomes de Sá in the baking dish it was cooked in, allowing the layers of cod, potatoes, and onions to be visible. The golden and crispy top should be showcased, enticing your guests with its delicious aroma.